German Potato Salad with Stone Ground Mustard

Ingredients:

• 2 pounds Yukon gold potatoes
• 10 slices of bacon
• 1 large or 2 medium leeks (diced)
• ¾ cup chicken stock
• 6 TBLS white wine vinegar
• 2 tsp Silver Spring Stone Ground Mustard
• Pinch of sugar
• Salt and pepper to taste
• ½ cup fresh parsley and/or dill (chopped)

Directions:

1. Boil potatoes until fork tender (about 20 minutes), drain and cool until they can be handled.
2. Dice the bacon and fry in a large cast iron skillet over medium heat until crispy.
3. Remove the bacon bits from the skillet and set aside, then add the leeks and saute 3-4 minutes.
4. Add the chicken broth and bring to a simmer.
5. Reduce heat to low and whisk in vinegar, Silver Spring Stone Ground Mustard, sugar, salt and pepper.
6. Cut the potatoes into 1 inch cubes and transfer to a large serving bowl.
7. Pour the dressing over the potatoes and stir in the bacon bits and chopped herbs.
8. Serve hot or at room temperature.